Post by JJ Judkins on Apr 29, 2011 8:13:39 GMT -6
Mason-Dixon Curried Chicken Salad
There are about a thousand chicken salad recipes floating around the
Delta. Not only is this one delicious, but because of the curry, it also
adds a certain color to the table. Our curry powder south of the
Mason-Dixon tends to be generic and weak, but it still adds a delightful
zing. Three tablespoons of it is fine. However, 1 1/2 of the /real/
thing is quite sufficient. Remember, the taste amplifies as it chills.
Ingredients
4 to 5 pounds chicken breasts (dark meat is a no-no in chicken salad)
butter
1/4 teaspoon salt
1 teaspoon pepper
2 1/2 cups homemade mayonnaise
2 tablespoons soy sauce
1/2 lemon
1 1/2 to 3 tablespoons curry powder
1 (10-ounce) package slivered almonds
2 cups sliced celery
2 (5-ounce) cans sliced water chestnuts, drained and rinsed
White seedless grapes, optional
Preheat oven to 350°.
Wipe the chicken breasts with butter, then sprinkle with salt and
pepper. Wrap tightly in aluminum foil and place in a shallow pan. Bake
for approximately 1 hour. Cool and cube the chicken. Mix the mayonnaise,
soy sauce, lemon juice (a nice squeeze of fresh lemon), salt, and
pepper. Start by adding 11/2 tablespoons curry powder---gradually add
more as you go.
Using a baking sheet, spread the almonds in a single layer, coat with
butter, and toast until golden brown, about 15 minutes.
Add the mayonnaise mixture, water chestnuts, sliced grapes, and toasted
almonds to cubed chicken. Correct seasoning and chill well.
Serves ten.
There are about a thousand chicken salad recipes floating around the
Delta. Not only is this one delicious, but because of the curry, it also
adds a certain color to the table. Our curry powder south of the
Mason-Dixon tends to be generic and weak, but it still adds a delightful
zing. Three tablespoons of it is fine. However, 1 1/2 of the /real/
thing is quite sufficient. Remember, the taste amplifies as it chills.
Ingredients
4 to 5 pounds chicken breasts (dark meat is a no-no in chicken salad)
butter
1/4 teaspoon salt
1 teaspoon pepper
2 1/2 cups homemade mayonnaise
2 tablespoons soy sauce
1/2 lemon
1 1/2 to 3 tablespoons curry powder
1 (10-ounce) package slivered almonds
2 cups sliced celery
2 (5-ounce) cans sliced water chestnuts, drained and rinsed
White seedless grapes, optional
Preheat oven to 350°.
Wipe the chicken breasts with butter, then sprinkle with salt and
pepper. Wrap tightly in aluminum foil and place in a shallow pan. Bake
for approximately 1 hour. Cool and cube the chicken. Mix the mayonnaise,
soy sauce, lemon juice (a nice squeeze of fresh lemon), salt, and
pepper. Start by adding 11/2 tablespoons curry powder---gradually add
more as you go.
Using a baking sheet, spread the almonds in a single layer, coat with
butter, and toast until golden brown, about 15 minutes.
Add the mayonnaise mixture, water chestnuts, sliced grapes, and toasted
almonds to cubed chicken. Correct seasoning and chill well.
Serves ten.